Food Science & Technology Flashcards

Which analytical technique is the gold standard for determining the moisture content of a food sample?

Answer: Vacuum oven gravimetry

Vacuum oven gravimetry (AOAC methods) is the reference method for moisture, measuring mass loss of a dried sample under controlled conditions.

The Arrhenius equation is applied in food science to:

Answer: Predict reaction rate changes with temperature for shelf-life modeling

The Arrhenius equation (k = A·e^(−Ea/RT)) relates reaction rate constants to temperature, enabling shelf-life and quality degradation predictions.

Which process is used to produce isolated soy protein (ISP) with greater than 90% protein on a dry basis?

Answer: Alkaline extraction, acid precipitation, and neutralization

ISP is made by extracting proteins at alkaline pH, precipitating them at the isoelectric point (~pH 4.5), and then neutralizing the curd.

In chocolate tempering, the goal is to produce which stable polymorph of cocoa butter?

Answer: Form V (β)

Form V (beta polymorph) provides the desired glossy appearance, snap, and melt profile in well-tempered chocolate.

A food product labeled 'reduced sodium' in the US must contain:

Answer: At least 25% less sodium than the reference food

FDA regulations require 'reduced sodium' products to contain at least 25% less sodium than the regular reference food.

Which polysaccharide is used as a fat replacer in low-fat dairy products due to its ability to form a creamy gel at low concentrations?

Answer: Inulin

Inulin forms a particle gel network at concentrations above ~15% that mimics the mouthfeel of fat in reduced-fat dairy applications.

The D-value in thermal processing represents the time required at a given temperature to:

Answer: Reduce the microbial population by 90% (1 log cycle)

The decimal reduction time (D-value) is the time at a specific temperature needed to reduce the surviving microbial population by one log (90% reduction).